What to do with an over flow butter nut squash?

Question

I've got a ton of butternut squash from my garden. I've done a good job eating them and have tried to give them away but they just keep piling up. I was thinking of juicing them and wondered if anyone had and had some suggestions to mix it with. If that just isn't a good idea what are some other ideas to use these up? Has anyone ever canned these?

Answer 1

What you can do is making them into ravioli. I personally dont like butter nut squash but if you like fine dining thats something you should make with it. You can also try selling it.  

Answer 2

Go to the web page below,it has great recipes for butternut squash.

If you cant use them all,fed ex them to meeeeeeeeeeee,i ADORE butternut squash yummy..lol

Also go here for canning help.http://www.wvu.edu/~exten/infores/pubs/f...

Answer 3

They can be kept in cold storage, like in a dry cool basement for a few months. I'd just put a box of them out by the road along with a sign "Free To Good Home - Enjoy" That's what I do with my garden extras.  

Answer 4

Scalloped Butternut Squash --

Ingredients

1 teaspoon salt

1/4 teaspoon black pepper

5 1/2 pounds butternut squash

5 ounces Oka cheese or mild Cheddar, rind discarded and cheese coarsely grated on large holes of a box grater

1 1/2 cups heavy cream

3 sprigs fresh thyme

Cooking Directions

Put oven rack in lower third of oven and preheat oven to 350 degrees F. Generously butter a 13- by 9-inch glass baking dish (3-quart capacity).

Stir together salt and pepper in a small bowl. Cut off necks of squash, reserving bottoms for another use (you will have about 3 pounds necks). Peel squash and very thinly slice crosswise with slicer.

Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture. Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture. Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper.

Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash. Put a sheet of parchment paper on surface of squash and poke a few holes in parchment with a knife. Bake squash until tender, about 45 minutes.

Discard parchment and let squash stand 10 minutes before serving. If desired, cut rounds from squash with cookie cutter and transfer to plates with a spatula.  

Answer 5

Make soup with the bulk of it and freeze it in usable portions. try some new recipes like stuffing and grilling them. That's d**n tasty!

Answer 6

Butternut soup, butternut risotto, you can use them instead of pumpkin for pie and they will keep for ever if stored right, cool and dry. Enjoy them at Thanksgiving.

Answer 7

Juicing them doesn't sound very appetizing to me.  You can buy frozen squash.  So can you cook it up and mash it and then probably put it in containers or plastic baggies and freeze.  

Answer 8

I would bake them all up and put in the freezer if you don't have room to store them cool and dry because they will keep for a long time that way.

Use the frozen packets to make soup in the winter